A choice of recipes using the best English produce to celebrate St George's Day on April 23.

Kedgeree by Joanna Simon

"This is surely a candidate for the title of world’s most versatile dish. Served in the morning, it exudes Edwardian, leisured luxury, yet it’s also a wonderful lunch and supper dish."

Baked beans on toast by Jill Dupleix

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"Here, then, is my recipe for the beans bit, that aims, as H. J. Heinz himself said, “ to do a common thing uncommonly well”. Add your own bacon, chips and eggs to suit."

Duck eggs with English fen asparagus and mushrooms by Gordon Ramsay

"Early summer is the time for fresh duck eggs with their lovely yellow yolks that stand proud above the whites. Rich and delicious, they are ideal for serving on top of fresh new season’s asparagus."

VIDEO: My Chicken Korma by Anjum Anand

"To me, korma comes from the tables of the Mogul royalty. It is usually quite rich but more delicate than many other curries."

Cornish Pasties by Gordon Ramsay

Stephen Hall’s charming book on the subject, The Cornish Pasty (Agre Books, www.agrebooks.co.uk) says that there are hundreds of recipes for the true Cornish pasty, and much debate about the make-up of the pastry, the slicing or dicing of the meat and vegetables, and the crimping of the pasty on the top or the sides.

Steak, kidney and smoked oyster pudding with vegetable and double cream mash by Rod Liddle

"She might well hate you for ever if you serve her this, but my God, it’s delicious. Some cooks – mainly women, especially those who insist men should sit down to urinate – leave out the beef suet."

Sirloin of beef with Yorkshire Pudding and roast red onions by Gordon Ramsay

"I like to cook a sirloin of beef on the bone because it imparts flavour to both the beef and the gravy, and keeps the joint moist and succulent."

Fish & chips and mushy peas by Heston Blumenthal

"Fish and chips makes foodies of us all; everyone has their preferences. Cod, haddock, or plaice? Chunky, soggy chips the size of your fingers, or thinner, crispier ones? Does it taste better from newspaper?"

Lancashire hotpot by Gordon Ramsay

"This is how my great friend Marcus Wareing cooks a Lancashire hotpot, adding kidneys and a little red wine to enrich the gravy, and topping with slices of King Edward potato."

Grilled Dover sole with brown shrimp butter by Gordon Ramsay

TIP: "Brown shrimps are smaller and sweeter than your everyday pink prawns, but are well worth the extra fiddle when it comes to shelling them."

Eton mess by Heston Blumenthal

"What is so wonderful about this dessert is that it cannot be improved upon."

Light summer fruit crumble by Gordon Ramsay

TIP: "The secret of a good crumble is to have a light, aerated mixture that you literally sprinkle over these light summer fruits. Whatever you do, do not press the mixture down on the fruit or it will absorb the fruit juice and become stodgy and heavy."

For a comprehensive nationwide list of organic box schemes

For the best local produce in your area visit the Times Real Food Directory

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